I’m back with another browned butter recipe, everyone and I’m a little bit proud of it. Some days, you just need to shove a bunch of cookie dough into a skillet, bake it for a few minutes, and then eat it with a spoon straight from the pan. Honestly, I feel like that would be a great activity for most days.

I developed this recipe a few months back as part of a recipe development project with Beyond Good Chocolate and realized recently that I never shared it with you guys on the blog! Forgive my oversight! This is a really great, back pocket, I need dessert right now but it’s 8 o’clock at night and I don’t have the energy to bake anything too involved, type of recipe. (Side note: When Martin and I first got married, Chik-fil-A cookies were our go-to. Then we moved on to mug cakes and now we’ve graduated onto the more-refined skillet cookie. Good marriages need easy desserts.)

This recipe could not be easier or more versatile. If you feel like adding nuts, go for it. White chocolate chips, have at it. Making it oatmeal raisin, I wouldn’t, but you do you! Whatever your adventure, make sure you eat it warm with lots of ice cream!

Browned Butter and Dark Chocolate Chunk Skillet Cookie

makes one 10” cast iron skillet

Ingredients

1 1/2 cups (220 g) all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

3/4 tsp kosher salt

1/2 cup (113 g) unsalted butter

3/4 cup (160 g) brown sugar

1 egg

1/2 tsp Beyond Good Madagascar Vanilla Extract

200 g Beyond Good Pure Dark Chocolate, chopped

flaky salt for finishing

Procedure

Preheat oven to 350° F.
Place butter in a small saucepan and cook over medium heat, swirling occasionally, for 8-10 minutes, until butter is foamy and fragrant with little brown flecks throughout. When the butter is browned and nutty smelling, remove it from the heat and pour it into a large heat-proof bowl. Let cool while you assemble the rest of the ingredients.
In medium sized bowl, whisk together flour, baking powder, baking soda, and salt.
Add the brown sugar to the butter and whisk until well-combined. Add the egg and vanilla and continue whisking until the mixture becomes smooth and homogenous.
Use a rubber spatula to fold the dry ingredients into the butter and sugar mixture, mixing until just combined and no flour streaks remain. Fold in 3/4 of the chopped dark chocolate.
Pour the cookie dough into a 10” cast iron skillet and use your hands to press it into an even layer. Sprinkle the remaining chocolate evenly over the top of the cookie. Bake the cookie for 17-19 minutes, until the edges are golden brown. Remove from the oven, sprinkle with flaky salt and serve warm.